As-you-like-it chopped salad

As-you-like-it chopped salad

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(2 ratings)

Prep: 15 mins No cook

Easy

Serves 6 - 8
Please everyone with a mixed platter of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving (6)

  • kcal178
  • fat13g
  • saturates2g
  • carbs14g
  • sugars12g
  • fibre7g
  • protein5g
  • salt1.1g
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Ingredients

  • 1 red onion, very thinly sliced
  • 100g radish, quartered
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

For the cucumber & beetroot

  • 1 tbsp toasted poppy seed
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp golden caster sugar
  • 1 cucumber, halved lengthways, seeds scooped out, then sliced
  • 250g pack cooked beetroot, chunkily diced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

For the carrot

  • 2 large carrot, coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • juice ½ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ tsp ground cumin

For the corn

  • 340g can sweetcorn, drained well
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 red pepper, deseeded and diced
  • squeeze lime juice

For the avocados

  • 2 quite ripe avocado, halved, peeled, stoned and diced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • squeeze lime juice

Method

  1. For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.

  2. Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.

  3. Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.

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Comments (4)

denman55's picture

Hi Theres an old recipe called Salamgundy in several history of english cookery books which seem similar.

drewslita's picture

I'm from California in the US. The chopped salad originated at the "Brown Derby' restaurant in Beverly Hills in the 1950's. Although this is indeed a chopped salad and looks delish a "Cobb Salad" consists of: Chopped lettuce, chicken, bacon, egg, avocado,tomatoe and blue cheese crumbles. Presented in lines as shown for this salad. It was served tableside by the waiter and tossed as a presentation to the guest. Some of those waiters had quite a show! I had my first chopped salad there in 1975. The restaurant has been gone for a few years but...my memories as a teenage young lady "Doing Lunch" will always be remembered.

bederudd's picture
5

Always a nice visual treat. I think this is what they call Cobb Salad in the US?

schunikka's picture
5

Wow, novel way to serve a salad that the guests really loved, substituted the radishes for cherry tomatoes though as I'd put radishes in the potato salad.

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